Emmental veggie burger

Introducing almonds, chili pepper, and parsley into the whipped mayonnaise provides an additional layer of flavour to complement this vegetarian burger, featuring beetroot, kale, and onions. The Laughing Cow® Professional Squeeze Emmental Cheese sauce serves as the perfect binding element, harmonizing all the flavours and enhancing the overall taste of the burger.

Portions

- +

Preparation time

25

minutes

Cooking time

5

minutes

Price category

–

Ingredients

80 g beetroots beetroot
20 g white onion white onion
1 egg yolks egg yolk
20 cl sunflower oil sunflower oil
1 teaspoon of grain mustard grain mustard
10 g crushed almonds crushed almonds
2 teaspoons of teaspoon of sweet chili pepper sweet chili pepper
3 g chopped parsley chopped parsley
1 potato buns potato bun
20 g kale kale
20 g The Laughing Cow® Professional Squeeze Emmental Cheese sauce

Preparation

Chop the beetroot and onions.
Grill the beetroot and onions until they are slightly charred and soft. Set aside.
In a bowl, combine the egg yolk, sunflower oil, and grain mustard. Whisk together until you achieve a thick mayonnaise texture. Then, stir in the crushed almonds, sweet chili pepper, and chopped parsley.
Lightly butter the inside of the potato bun and toast it until golden brown.
Spread a generous amount of the homemade almond-chili mayonnaise on the bottom half of the bun. Layer on the kale, followed by the grilled beetroot and onions.
On the inside of the top half of the bun, squeeze The Laughing Cow® Professional Squeeze.
Place the top half of the bun with The Laughing Cow® Professional Squeeze under the grill (salamander) just until the cheese is slightly melted.
Finish the burger. Place the melted cheese bun top over the stacked vegetables to close the burger.

The Laughing Cow®

The Laughing Cow® Professional Squeeze Emmental Cheese sauce

770 g

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Emmental veggie burger

Introducing almonds, chili pepper, and parsley into the whipped mayonnaise provides an additional layer of flavour to complement this vegetarian burger, featuring beetroot, kale, and onions. The Laughing Cow® Professional Squeeze Emmental Cheese sauce serves as the perfect binding element, harmonizing all the flavours and enhancing the overall taste of the burger.

Portions
1

Preparation time
25 minutes

Cooking time
5 minutes

Cost per person
€

Ingredients

80 g beetroots beetroot
20 g white onion white onion
1 egg yolks egg yolk
20 cl sunflower oil sunflower oil
1 teaspoon of grain mustard grain mustard
10 g crushed almonds crushed almonds
2 teaspoons of teaspoon of sweet chili pepper sweet chili pepper
3 g chopped parsley chopped parsley
1 potato buns potato bun
20 g kale kale
20 g The Laughing Cow® Professional Squeeze Emmental Cheese sauce

Preparation

Chop the beetroot and onions.
Grill the beetroot and onions until they are slightly charred and soft. Set aside.
In a bowl, combine the egg yolk, sunflower oil, and grain mustard. Whisk together until you achieve a thick mayonnaise texture. Then, stir in the crushed almonds, sweet chili pepper, and chopped parsley.
Lightly butter the inside of the potato bun and toast it until golden brown.
Spread a generous amount of the homemade almond-chili mayonnaise on the bottom half of the bun. Layer on the kale, followed by the grilled beetroot and onions.
On the inside of the top half of the bun, squeeze The Laughing Cow® Professional Squeeze.
Place the top half of the bun with The Laughing Cow® Professional Squeeze under the grill (salamander) just until the cheese is slightly melted.
Finish the burger. Place the melted cheese bun top over the stacked vegetables to close the burger.